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Cranberry Orange Muffins
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Cranberry Orange Muffins
  • 1 c. whole wheat pastry flour
  • 1 c. barley flour
  • 1 tsp. salt
  • 2 tbsp. Ener-G Baking Powder
  • 2/3 c. soy milk
  • 1/2 c. honey
  • 1/4 c. orange juice concentrate
  • 1 c. finely chopped walnuts
  • 2/3 c. cranberries, cut into small pieces
  • 2 tsp. grated orange zest (peel)
  • 1/2 c. chopped dates
  1. Into a large bowl, measure and mix flours, salt and baking powder.
  2. In a small bowl, mix soy milk, honey, and orange juice concentrate.
  3. Add liquid mixture to flour, stirring quickly to mix.
  4. Stir in nuts and fruits, mixing lightly.
  5. With scoop, fill muffin pans full.
  6. Preheat oven to 400°. Lightly spray muffin cups with nonstick spray.
  7. Bake for 20 minutes or 15 minutes for mini muffins.
  8. Cool in pan for 5 minutes. Loosen from cups, remove from pan to rack and cool completely.

Makes 12 large or 24 mini muffins.